Dry white wine (about 2-21/2 cups) mixed with an equal amount of water

1 stalk celery, cut in chunks

1/2 small onion, coarsely chopped

2 carrots, peeled and coarsely chopped

Sprig of fresh thyme

2 bay leaves

Sea salt, to taste

Herb Oil:

1/4 cup fresh parsley

1/4 cup fresh chives

1/4 cup fresh cilantro

1/4 cup fresh dill

1 clove garlic

1/3 cup olive oil, or as needed

Sea salt, to taste

Yuzu Mayonnaise:

1/4 cup mayonnaise

2 tablespoons yuzu juice (Japanese citrus juice; see Note)

1/2 teaspoon soy sauce

1/2 teaspoon wasabi powder

Sea salt, to taste

To Finish:

Chopped chives

Sea salt, to taste

European cucumber, sliced paper thin (use a mandoline or Japanese benriner)

3 to 4 tablespoons flying fish roe (tobiko; see Note)

Micro herbs, as needed

Instructions: Wrap the char in cheesecloth. Set it in a small roasting pan, just a little larger than the fish. Add equal parts (about 2 to 21/2 cups each) of wine and water to the pan, enough to cover the fish. Remove the fish from pan and set it aside. Add celery, onion, carrots, fresh thyme and bay leaves to the pan. Add enough salt so that you can taste it in the poaching liquid. Bring the poaching liquid to a simmer for 15 minutes to release all the flavor of the herbs and vegetables. Turn off the burner and allow the liquid to cool off for 5 minutes before adding the char. Add fish and cook on very low heat for 8 minutes, remove the pan from the heat, and allow the char to cool down in the liquid.

For Herb Oil: While the fish is cooling, add the parsley, chives, cilantro, dill, garlic and olive oil to the bowl of a blender; purée until smooth. Add sea salt to taste. Set aside.

For Yuzu Mayonnaise: Combine mayonnaise and yuzu juice with soy sauce and wasabi powder; season with sea salt. Refrigerate until serving time.

To Finish: When the fish is cold, carefully remove it from the cheesecloth and place about 4 ounces in the center of each of three plates. Brush the fish with the Herb Oil, sprinkle with chopped chives, and season to taste with sea salt. Slice the cucumber paper-thin in rounds on a mandoline. Shingle the cucumbers over the entire fillet so they take on the appearance of fish scales. Scatter the flying fish roe over the cucumber, and garnish with micro herbs. Finally place a dollop of Yuzu Mayonnaise on opposite sides of the fish, one at the top and one at the bottom. Place the back of the spoon in the middle of the dollop and spread downward to create a yin/yang pattern.

Note: Look for Arctic char and flying fish roe at Groomers Seafood at 9801 McCullough Ave,. or at Central Market. Yuzu juice is available at Central Market.